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My Non Gluten Life | Gluten Free Italian Stuffed Shells with Pink Sauce

Gluten Free Italian Stuffed Shells with Pink Sauce

by James Novotny 19. May 2010 02:55

If you want a nice chicken pasta dish, this is one that will hit the spot.



12 uncooked jumbo pasta shells
1-2 chicken breasts, cooked and then finely shredded
1 tsp of garlic, minced
1/8 cup of gluten free breadcrumbs
1 container (15oz) of ricotta cheese
1/4 tsp pepper
3/4 tsp of salt
1/2 tsp of basil
3/4 tsp parsley, dried
1/8 cup of heavy cream
1/2 tsp of oregano
1 cup of mozzarella cheese
1/4 cup of parmesan cheese


4 oz of tomato sauce
2 tsp garlic, minced
7 oz of diced or stewed tomatoes
4 oz of tomato paste
1/2 tsp of dried basil
1/2 tsp black pepper
2 tsp of dried oregano
1/4 cup of milk
1 tsp of sugar
1/4 cup of heavy cream
1/2 tsp cornstarch


Cook the shells according to the directions on the package. Once they are done, rinse them with cool water. Separate the shells and set them to the side.

Combine together the chicken, cream, garlic, pepper, salt, parmesan, basil, parsley, ricotta cheese, oregano, and half of your mozzarella cheese.

For the sauce, process the tomatoes in a food processor until they come out smooth. Combine all the sauce ingredients in a bowl and add in the tomatoes to make a pink sauce.

In the bottom of a large baking dish, pour half of the pink pasta sauce. Stuff the shells with the cheese and chicken mixture. Place in the baking dish on top of the sauce. Pour the rest of the sauce over the shells and top off with the rest of the mozzarella cheese. Bake at 375 for about 20-25 minutes, or until the sauce is bubbly.




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